Adapt Dh Red Velvet To Cover With Fondant?

Baking By LilaUK Updated 9 Oct 2009 , 8:28am by LilaUK

LilaUK Posted 8 Oct 2009 , 7:04pm
post #1 of 10

Hi

I want to make red velvet cake to cover in fondant. I bought the Duncan Hines red velvet cake mix which is supposed to be great but is it going to collapse with the weight of the fondant? Or when I tier it? Or will it be OK? Can i add something to make it a lil "harder" without taking away from the flavor and moistness?

Thanks in advance for any help. Its always great to get advice fromt he pros!

9 replies
nonnyscakes Posted 8 Oct 2009 , 7:13pm
post #2 of 10

I have used many of the DH cake mixes under fondant with no problem. If you dowel it properly, you shouldn't have any problems with multiple tiers.

Lauren251 Posted 8 Oct 2009 , 7:16pm
post #3 of 10

You can add a white chocolate instant pudding mix this makes it more dense.

This is the recipe I use...

The box of mix follow the directions on the back... add an extra egg and substitue the water for buttermilk as well as adding the pudding mix. It is really dense... it will definatly hold the weight of the fondant, it is also perfect for carving.

Hope this helps.

LilaUK Posted 8 Oct 2009 , 7:17pm
post #4 of 10

I read that this particular cake is super-moist and Im a lil worried it may not hold up well. I have read that a lot of people doctor their mixes, with vanilla pudding, extra eggs etc, so just wonered if it wud still coem out as red?

Lauren251 Posted 8 Oct 2009 , 7:22pm
post #5 of 10

LilaUk

Yes the mix still comes out really red icon_smile.gif I forgot with the doctored recipe i provided to make sure to add 2 tablespoons of cocoa powder. I made the recipe last night and it turned out perfect and still tastes good too icon_smile.gif

jlsheik Posted 8 Oct 2009 , 7:25pm
post #6 of 10

I did this last weekend....white chocolate pudding (instant)
add an extra egg....1 cup sour cream....1/2 cup oil....3/4 water. It was very goood....I did the darn good chocolate cake recipe (cake DR) ...and subbed in the red velvet mix, and changed the pudding to white. It was pretty yummy.

MSLRAC Posted 8 Oct 2009 , 7:29pm
post #7 of 10

I used DH red velvet mix with the WASC recipe that I found on here. It worked great, was moist, dense and would have held up perfectly under fondant or if tiered.

HarleyDee Posted 8 Oct 2009 , 10:57pm
post #8 of 10

This is good to know, because I make hubby a RV cake for his bday every year. And I use the cake mix (shh, don't tell my mother in law) icon_smile.gif And I wanted to do a 3D this year, but wondered if you could doctor a RV mix. Thanks gals icon_smile.gif

STINKERS Posted 8 Oct 2009 , 11:06pm
post #9 of 10

I made a red velvet cake this weekend for my grandson's first birthday and
the red velvet cake bled through the buttercram icing. I would not make
red velvet again for a decorated cake. Lots of luck!

LilaUK Posted 9 Oct 2009 , 8:28am
post #10 of 10

Thank you!! I made the cakes and couldn't find white chocolate pudding so used vanilla instead. I also couldn't be bothered going back out for sour cream so skipped that icon_smile.gif I'm bad. I replaced the water with milk. It turned out great!! Tastes great too and is very red! I'm covering it in creamcheese icing and then freezing it before I cover it in fondant.

Stinkers - i think the red velvet would bleed if left for long. My hands are stained red!! But its a great cake! And willw ork well with my black fondant so Im not too worried about it bleeding If it bleeds intot he crumb coat - oh well icon_smile.gif

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